Over Night Muesli or Oatmeal

Just in case someone hasn’t heard of this lovely recipe and even lovelier way to showcase it, here’s how I make my overnight Muesli (and sometimes Oatmeal.) Simple, wholesome, easy and portable, this is a breakfast to pull out ready from the fridge and eat, or throw in a bag or briefcase – breakfast on the go.

Over Night Muesli – Blackberry

I take no credit for the idea of putting overnight Muesli or Oatmeal into canning jars; I’ve been making my overnight breakfasts for years…and I use canning jars for all kinds of things. But eat my breakfast out of a jar? Genius. I should have thought of it…but I didn’t. But I’m still posting this so my friends and family who may not visit Pinterest can see the idea. (Hi guys!)

My overnight oats and muesli have, up to now, been in a messy bowl covered with plastic wrap or a storage container. And, I have to admit, I rather enjoy the experience more eating out of a lovely glass container and not using plastic:

I love the idea that if I forget it’s in my fridge, I don’t have to worry its been knocked over.

I love the idea that I can make several at once and they stay fresh enough to eat for several days (depending, of course, on what is in them.)

I like the portion control aspect.

I like not worrying about strange gas-offs, leaching, pollution, etc., associated with plastics, and I recycle my glass all the time – around my own house.

Easy to pack, but use a bigger jar if you’re going to mix.

So here’s some hints to get started on this simple breakfast. You have a few choices, so experiment and adapt this to your tastes and dietary needs. You’ll choose:

Oats or Muesli or Your own sturdy grain based cereal. I always use my home-made Muesli or a “Regular” Oatmeal. Quick oats are creamier, but not as good for you.

Your liquid of choice, in any combination: Milk, Yogurt, Kefir, Lassi, Water, Juice or a fancier “milk” as your diet requires – soy, almond, etc. Almost anything will work, depending on your taste. Even vegetable water left over from cooking vegetables if you’re making a savory breakfast option. I’ve yet to try coffee, but coffee/milk might work. Some of these options obviously have the flavoring “built-in.”

Choose your amounts and liquid ratio. I like to use 1/2 cup of Oats or Muesli, and I like to use one cup of liquid, which is just a bit soupy: a 1 to 2 ratio. Obviously, yogurt (and especially Greek yogurt) will be much thicker than the other options, so keep that in mind. Some have bigger appetites – just follow the ratio to increase. Remember, adjust as you go until you find your perfect ratio.

Choose to layer ingredients on top or mush it all together before refrigerating. Obviously, if using fresh fruit, the fruit stores better (in my opinion) layered on top.

Your flavoring – more on that, below. The possibilities are simply endless, and not limited to just “normal” choices. Now and then, a “savory” oatmeal can be a nice option.

Choose your add-ins, which technically are flavoring as well – if you’re using a Muesli like mine, it will already have any dried fruit and nuts that you’ve chosen to flavor your Muesli with.

Choose hot or cold: Some add ins aren’t great hot, so keep this in mind, but on a cold winter day, consider zapping this in the microwave, uncovered (but make sure it is in a much larger jar – oats expand radically.)

This overnight breakfast can be made several days ahead, and it can also be made individually, or in batches:

So if you have five kids and are interested in simplicity – make one big batch of one flavor and divide in to jars. (Which is great, because everyone can grab their own. Or if you don’t want the jars, just put it in a big bowl and divide up in the morning.)

Or if you like, set up an assembly line and a few jars and add in all the grains, then all the liquid, and so on. Customize each as you wish or not.

So my favorite way to make this? Just as shown, simply – I mix my Muesli and add fresh berries on top. Here’s some other ideas to use singly or in combinations, just think of your favorite things.

Fruit, even bananas work well. Any type seems to work, so use your imagination. Don’t forget cherries, rhubarb, etc.

Jam, jelly, berry sauces, maple syrup, even pie fillings.

Dried fruit: coconut, raisins, tropical, berries, apple, pear, etc.

Nuts, seeds, even “healthy” things.

Nut Butters.

Chocolate Nibs or the teensy chocolate chips.

Spices: Cinnamon, pumpkin pie spice, apple pie spice, and so on.

Nuts: Almost any kind of nut is good, but the healthier types are better: Almonds and pecans are great.

Savory options: very thin slices of sun-dried tomato, spinach or kale whirred up in the blender with the liquid, grated carrots, etc. Add some herbs if desired.

So make your oatmeal, make your muesli – and have some fun. Enjoy! I’m thinking strawberry rhubarb as soon as spring hits…

A plug here, for another recipe: Did I mention I make my own Muesli? Frugal Hausfrau’s Muesli. And that it rocks and is so much cheaper than buying a store-bought one that’s been flavored to appeal to the masses?

Frugal’s Muesli – this is pecan date, but another favorite is slivered almond and pear.

Oh yes! Another great one. I need to do this! Great to have variety with breakfast. Now I have quick choices (thanks to you) for eggs and oatmeal. He’s going to like this, especially around 2nd period when he needs the brain power to make it until lunch! 🙂

I never replied to your comment! Sorry! I think it is a GREAT idea to send this off to school with kids, especially ones who are older and need an extra boost or this would be fantastic for those that have to make it through the day and need a healthy option before sports.

If this is made with a good yogurt, it should be able to withstand a pretty good amount of time out of the fridge without any worries.